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Japanese Coffee Jelly

A refreshing and visually stunning authentic Asian dessert featuring bouncy, dark roasted coffee gelatin cubes swimming in a rich, sweet, velvety mixture of heavy cream and sweetened condensed milk.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 Servings
Course: Dessert, Drinks, Snack
Cuisine: Asian, Japanese
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Coffee Jelly Base
  • 1 tbsp unflavored gelatin powder
  • 0.25 cup cold water for blooming
  • 2 cups brewed coffee dark roast, hot
  • 2 tbsp granulated sugar
Sweet Cream Mixture
  • 2 cups heavy cream chilled
  • 1 cup sweetened condensed milk chilled

Equipment

  • Shallow rectangular dish (8x8 inch)
  • Whisk
  • Mixing bowls
  • 4 clear serving glasses

Method
 

  1. Pour 1/4 cup cold water into a small bowl. Sprinkle the gelatin evenly over the surface. Let sit for 5-10 minutes to bloom into a thick paste.
  2. Brew 2 cups of very strong, hot dark roast coffee. Pour into a large mixing bowl.
  3. Add the 2 tablespoons of sugar to the hot coffee and whisk until dissolved. Add the bloomed gelatin paste and whisk continuously for 2-3 minutes until completely melted and smooth.
  4. Pour the hot coffee mixture into a shallow rectangular dish. Let cool slightly, then cover tightly with plastic wrap. Refrigerate for at least 4 hours, or overnight, until completely firm.
  5. In a pitcher, whisk together the heavy cream and sweetened condensed milk until smooth. Store in the refrigerator until needed.
  6. Once the jelly is set, use a sharp knife to cut it into 1/2-inch to 3/4-inch cubes directly in the dish.
  7. To serve, gently scoop the coffee jelly cubes into clear glasses. Pour the chilled sweet cream mixture over the cubes until they are submerged. Serve immediately with a spoon.

Notes

Vegetarian substitution: You can replace the unflavored gelatin with Agar Agar powder, though you will need to follow the package instructions for boiling the agar agar, as it requires active boiling to activate, unlike gelatin.